Water Binding Ability of Meat Products: Effect of Fat Level, Effective Salt Concentration and Cooking Temperature
- 1 July 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (4) , 1061-1062
- https://doi.org/10.1111/j.1365-2621.1986.tb11232.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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